Plum & Cardamom Crumble with Vanilla Custard

I have thing for Plums. So much so, there is a whole chapter in the book dedicated to them, and as the autumn sets in and the world seems to be falling into a slumber the last of the plums can be found in the local farms shops. Yes, I know that crumble is a little old fashioned, but it’s comforting as the nights draw in. By adding cardamom and jazzing up the topping it gives a fresh perspective on this old favorite, and you can further keep it healthy, by using rapeseed oil in the topping. The deep dark plums sit, stewed in sweetness under a light aromatic crunchy topping. For me it has to be served in a great puddle of creamy vanilla custard. The cardamom binds with the rich plumy base and the vanilla floats effortlessly across the top. There you have it ... a delicious sophisticated crumble.

Makes crumble for 6 - 8 people

Base

800g plums

60g sugar

25g butter

Topping

230g oats

125g sweetened desiccated coconut

100g flaked almonds

50g sugar

1 level tsp ground cardamom

125ml of rapeseed oil

1 Preheat the oven to 180C/350F/Gas 4 Remove the stones from the plums. Place in an ovenproof dish about 10 inches wide and 2 inches deep. Sprinkle the sugar and butter over evenly.

2 Mix all the dry ingredients together, and then drizzle the rapeseed oil. Mix really well.

3 Sprinkle this topping over the plums and bake in the oven for 30 - 40 minutes, until the topping is a light golden brown and the fruit is bubbling away underneath the crumble topping.

Wait a few minutes for the crumble to cool before serving with warm vanilla custard or thick cream.

Makes 750ml of custard

Vanilla Custard

500ml full fat milk

200 ml double cream

5 egg yolks

100g vanilla sugar

1 In a heavy based saucepan place the milk, cream, and egg yolks sugar and stir on a low heat, and keep moving this lightly using a whisk

2 Keep stirring as the custard thickens. This can take 10 – 15 minutes so take your time an don’t be tempted to heat it quickly ( .. you will get scrambled eggs!) The mixture will thicken. When the custard coats the back of a spoon remove from the heat.

Note: Don’t throw your vanilla pod away. Wash and dry it and add it to your sugar pot.

Caraway Rice and Pork Balls with Green Beans

Caramelised pork balls are just fabulous. Biting through, the first sensation is the crunch, then into succulent juicy meat followed by the caraway. If there is one dish I have developed, as I am writing this recipe book that will definitely be a regular on our menu it is this one. Accompanied with dense sweet sticky rice balls . .they are really worth the effort of making at the same time. With similar characteristics to the pork balls the rice is sweetened on the outside and moist in the middle, contrasting in texture.


The green beans add a final crunch and use the favours left in the pan. They also work well cold as a packed lunch the following day, and you can freezer them before cooking, so make some extra!


Ingredients


Pork Balls

450g Minced pork
80g Breadcrumbs
4 tablespoons of sliced almonds
Pinch of salt
One level teaspoon of ground nutmeg
One heaped tablespoon of caraway seeds
3 tablespoons of wok oil
1 chilli
5 heaped tablespoons of plain flour
( 1 small egg ) optional

Green beans
2 finely sliced cloves of garlic
One pack of green beans

Rice Balls

500g Suchi rice
6 cardamom pods
1 medium finely chopped and sautéed onion
2 tablespoons of Caraway seeds
Pinch of salt & a pinch of white pepper
3 garlic cloves very finely chopped.

Method pork balls.

Place all the ingredients except for the oil and the flour into a bowl and mix together well. Form into golf ball size balls and roll in flour before transferring to the pan of the heated wok oil.(Depending on your breadcrumbs you may need extra help binding together the ingredients - mix an egg in well this will ensure they stay together.) Cook on a low to medium heat for about 12 minutes. You must make sure they are cooked all the way through. By keeping the pan temperature moderate you will caramelise the pork so that it is crispy on the outside and succulent inside. Not too hot or they will burn. Not too cool or they will be greasy.

Rice balls

Cook the rice according to the pack instructions with the cardamom pods. Once cold remove the cardamom pods. They have done their job. Add all the other ingredients and mix well. Form into golf size balls using wet hands. For best results use a bowl of water to rinse and wet your hands – as this stops the starch sticking. Follow the method of cooking as above for the pork balls.

Green beans

Top and tail the beans, wash them and then cook together with the garlic in the oil left over in the pan from the pork balls for 5 – 7 minutes. Scatter all of the dishes with finely chopped chillies and Greek basil, and marigold petals if you should have any in the garden.